Salmon with Sake and Daikon

Serves 4 / Simplicity itself, with a lovely blend of flavors and textures. If you prefer, grill the salmon instead of roasting it. Ingredient tip: When making Japanese food, I recommend sake that's meant for drinking, not inferior-tasting cooking sake.

1. Place fish fillets in a shallow dish; season both sides with sake and a pinch of salt. 2. Preheat oven to 450°. Place fillets on a foil-lined baking sheet and roast for 15–20 minutes, or until the center flakes when tested with a sharp knife. 3. Transfer fillets to individual plates. Mound 1/4 cup grated daikon next to each fillet; drizzle daikon with drops of soy sauce. To eat, put some grated daikon and soy sauce onto a piece of fish.